A novel natural rubber pressure sensitive adhesive patch amended with cinnamon oil for preserving bakery product

Abstract

Novel pressure sensitive adhesive natural rubber (NR-PSA) patch incorporated with cinnamon oil (CO) and xyloglucan (XG) was prepared to study the effects on mechanical properties, antimicrobial activity, thermal stability, release rate, and shelf life extension of banana cake. The mechanical property test revealed that the contents of CO (8, 10, 15, 20, and 40 μL/patch) did not significantly affect both T-peel and shear strength of NR-PSA/cinnamon oil (NR-PSA/CO) patch. However, CO enhanced the T-peel by 50 % compared to the control patch (without CO). The antimicrobial efficacy was verified against Staphylococcus aureus, Escherichia coli, and Aspergillus niger. At 40 μL of incorporated CO, the patch prolonged the storage life of banana cake for 4 days at ambient temperature relative to the control sample. The release of CO from the patch was studied at 75 % relative humidity (RH). The highest release rate was observed at the first 10 days, and slightly increased up to 45 % after 40 days of the test. These findings indicated a potential of using NR-PSA/CO patch to extend the shelf life of bakery products.